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Index
Cover
Title
About the author
Contents
Introduction
Dedication
Chapter One: The Salad Bowl
Mixed Tomato and Chopped Preserved Lemon Salad with Sweet Vinegar
A Salad of Mixed Young Beans and Sweet Peas
A Simple Shredded Brussels Sprouts Salad
Beetroot, Broad bean, Kipfler and Avocado Salad with Chopped Egg Dressing
Iceberg, Cabbage and Apple Slaw
Dressings
Ten-Second Blender Mayonnaise
Basic Buttermilk Dressing
A Trio of Salad Creams
Salad Cream One
Salad Cream Two
Salad Cream Three
Chapter two: The Veggie Patch
Creamed Brussels Sprouts
Brussels Sprouts with Sweet Potato and Fried Sage
Root Vegetables with Orange Thyme Butter
Roast Vegetables with Spiced Lentils
Know Your Onions
Commonly used onions
Silverbeet and Minced Beef Bread Pudding
Marrow Stuffed with Savoury Mince
Broccoli with Capers and Egg Crumbs
Pumpkins
Crushed Pumpkin and Potatoes
Cabbages
Cabbage Braised with Bacon and Apple
Tomatoes
Tomato Crumble Pie
Pie in the Round
The Great White Sauce
Simple White Sauce and Variations
Egg Sauces Mostly for Vegetables
Chapter Three: Larder and Pantry
Tomato Sauce
Green Tomato Pickle
Sweet Mustard Pickle
Old Lives: Old Preserves
Preserving Lemons
Sweet Red Onion Relish
Pickled Onions in Malt Vinegar
Chapter Four: The Potato Patch
Creamy Potato Salad
Hot Potato Salad
Duchess Potatoes
Potatoes Roasted in Their Skins
Sliced Potatoes Baked with Cream and Cheese
Potatoes in Green Sauce
Potato and Tomato Stew
Mum’s Almost Famous Potato Cakes
Pick of the Patch
Potato Bread
Chapter Five: Gathering and Foraging
Eggs in Green Nests
Purslane and Late Summer Tomatoes with Croutons and Soft Cheese
Sorrel and Dandelion Petal Drop Scones with Borage Butter
Wild Greens Sauce
Mushrooms-Under the Cap
Roasted Mushrooms on Sourdough Toast
Mushroom and Thyme Butter
Pasta with a Rich Mushroom Ragout
Mushroom and Celery Salad with Lemon and Green Herbs
Mushroom and Sweet Capsicum Stew
Chapter Six: The Soup Pot
A Very Good Chicken Stock
Soup from a Spring Vegetable Garden
Healing Stock
Parsley
Parsley Soup
Fresh Pea and Mint Soup
Nettle Soup with Egg and Fried Bread Cubes
Garden Fresh Tomato Soup
Cauliflower Soup with Torn Mustard and Cheese Toast
Cauliflower and Brussels Sprouts Cheese Soup
Creamy Parsnip Soup
Pumpkin Soup with Warm Spices
A Simple Potato Soup
Potato and Cheese Soup with Avocado
Mushroom Soup with Rolled Oats and Buttermilk
Chicken, Vegetables and Brown Rice Soup
Lamb Shank and Barley Vegetable Soup
A Properly Old-Fashioned Pea and Ham Hock Soup
Chapter Seven: The Flock
Lamb Chop Mash ’n’ Gravy Pie
Irish Stew
Chump Chops Casserole
Lamb-Flap Roll Roasted on Eggplant and Red Onions
Braised Lamb Shanks with Capers and Soured Cream
Lamb and Pea Stew Cooked in a Haybox
Lamb Racks Cooked in Fresh Hay
Lemon and Pepper Lamb with Oregano
Tears-of-the-Fox Roast Lamb
Lamb, Hogget and Mutton
Mutton Braised with Root Vegetables and Fruit
Layered Wild Greens and Mutton Stew
Chapter Eight: The Herd
Black Pepper Beef Shank Stew
Beef and Stout Stew with Parsley Dumplings
Beef Casserole with Walnuts and Orange
Corned Beef
Corned Beef
In Praise of Braise
Brisket Braised in Wine
Baked Sausage Casserole
My Simply Simmered Sensationally Soft and Juicy Meatballs
Remembering My Mother’s Meatloaf
Hand-Chopped Beef and Onion Rissoles with Pan Gravy
Treacle-Marinated Beef Topside Roasted in Cabbage Leaves
Standing Beef Rib Roast
Yorkshire Pudding
Chapter Nine: The Piggery
Pork Chops Roasted on Fresh Grapes
Citrus Braised Pork with Green Olives
Pork Loin Pot-Roasted in Milk
Marinating
Pork Roast with Cider and Pan-Baked Stuffed Apples
Pork Stuffed Cabbage Balls
Pork Sausage and Herb Stuffing
Roasted Pulled Pork Belly with a Mellow Ginger Wine Sauce
Bread and Bacon Dumplings
Ham Hock and Apple-Thyme Pies
Chapter Ten: Birds and Bunnies
Chicken and Iceberg Wedge Salad with Bacon and Shallot Dressing
Shredded Chicken Salad with Fresh Herbs and Egg
Bread Sauce for Poultry
Sage and Onion Stuffing Balls
The Perfect Roast Chicken
The Vicar’s Roasted Chopped Chicken with Parsley Drizzle
Chicken with End of Harvest Red and Green Tomatoes
Pot-Roasted Chicken and Apples in Cider
Chicken with Kumquats
Duck Roasted with Orchard Fruit in Red Wine
Duck with Green Olives and Grand Marnier
Rabbit Braised with Herbs in Red Wine
An Unusual Rabbit Pie
Rabbit Stew with Seasonal Vegetables
Chapter Eleven: Catch of the Day
Crayfish Salad with Chopped Egg Herb Dressing
Crayfish with Dill Sauce
Nectarine and Smoked Trout Salad with Celery Leaves
Oven-Roasted Fish and Chips
Roasted Fish with Horseradish-Apple Sauce
Whiting with Earl Grey Tea Citrus Sauce
Fish Poached in a Tomato Broth
Fried Fish Eggs
Salmon with Potatoes and Samphire Lemon Butter Sauce
Fish with Unripe Grapes and Brown Butter
Pasta with Sardines and Crisp Lemon Crumbs
Fish and Leek Pie with Potato Scales
Chapter Twelve: The Orchard
Wild Flowers
Orchard Apple and Pear Pie
Pie Apples
Apple Crisp with Apple Pie Ice Cream
Rhubarb and Apple Roly Poly
Stone Fruits Tea Cake with Mint Sugar Crust
Layered Strawberry and Passionfruit Flummeries
Meringues
Mastering the Art of Meringue Making
Roasted Rhubarb and Crème de Cassis Filling for Meringue
Blackberry Frangipane Lattice Top Pie
Raspberry Coconut Ice
Baked Strawberry Cream Tart
Fresh Berries in Sparkling Wine Jellies
Chapter Thirteen: Jam Time
Old-Fashioned Quince Paste
Smoky Fig and Orange Jam
Apricot and Nectarine Brandy Jam
Quince and Appley Jelly
Quince Jelly
Burnt Fig Jam (BFJ)
Apple and Sage Jelly
Plum Chutney
Plum Sauce
Gooseberry Sauce
Chapter Fourteen: Baking Day
Apple Blossom Pie
Cream Puffs
Breaking Every Rule and Producing Perfect Choux Pastry
A Cake for All Occasions
Moist Orange Cake
Glazed Orange Chocolate Cake
Honey Sponge Roll with Honey Butter Cream
Sponge Tips
Cup-of-Tea Fruit Loaf
A VG Carrot Cake
Garden Harvest Cake
Honey
Honey Spice Cake
Jam and Cream Cake
Little Peach Cakes
Nan’s Daily Bread
Wild Yeast Sourdough Starter
Chapter Fifteen: A Good Tea Table
Inside-Out Scones
No-Bake Lemon, Almond and Coconut Slice
Coconut Macaroons
Ginger Nut Biscuits
Chocolate Fudge Treats
Lemon Curd Soufflé Tartlet
Anzac Biscuits
Afghan Biscuits
Monkey Faces Biscuits
Mushroom Biscuits
Crinkled Chocolate Biscuits
Honey Nut Bars
Half-Moon Prune Biscuits
Chapter Sixteen: The Dairy
Buttermilk Ice Cream
Chocolate Ice Cream
Church Pudding
Queen of Puddings
Baked Plum-Duff Pudding
Tipsy Trifle
Chapter Seventeen: Christmas
Festive Syllabub
Fruit Punch
Gelatine
Crayfish on Tomato Jelly
Rolled Lamb with Pea and Mint Filling
Festive Pickled Pork
No-Bake Deluxe Fruit Cake
Glacé Fruit, Nut and Chocolate Christmas Cake
Traditional Rich Christmas Cake
A Properly Traditional Rich Christmas Pudding
Brandy and Brown Sugar Pudding Butter
Clootie Christmas Pudding
Whisky-Spiked Walnut and Candied Peel Tartlets
Shortbread
Santa’s Buttons
Index
Acknowledgements
Copyright
Back Page
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